Mono Cliffs Inn’s Braised Lamb Shanks

Ingredients

• 4 Ontario lamb shanks
• 5-6 tbsp vegetable oil
• salt and pepper
• 1 carrot cut into large pieces
• 1 onion cut into large pieces
• 2 stalks celery cut into large pieces
• 6 cloves garlic
• 3 bay leaves
• 2 sprigs thyme
• 2 sprigs rosemary
• 1 tsp whole black peppercorns
• 1 small can tomato paste
• 1 473 ml can dark beer
• 2 L beef stock

Instructions

1. Preheat oven to 350ºF.
2. Heat oil in large pan over medium-high heat. Season lamb shanks liberally with salt and pepper. Sear on all sides until golden.
3. Remove shanks and drain excess oil. Place carrot, onion, celery, garlic, bay leaves, thyme, rosemary and black peppercorns into large roasting pot.
4. Place browned lamb on vegetables and apply tomato paste to shanks.
5. Pour in beer and beef stock around shanks without dislodging tomato paste.
6. Bring to a gentle simmer over moderate heat. Tightly cover with aluminum foil and place in preheated oven.
7. Braise for three hours or until meat can easily be pulled away from bone.
8. Remove lamb and set aside. Strain and reserve the liquid. On the stove top, reduce the reserved liquid to the consistency of heavy cream and season. Return the shanks to the pot, reheat and serve.